Pip-Ebby

Pip and Ebby provides you with comforting, colorful, inspiring recipes that can easily be made in your own kitchen. Our recipes are made with easy-to-find ingredients and we provide you with instructions that are concise and easy to follow.

We want to inspire you to cook tasty dinners for your family, bake decadent cakes that will make you the star of your next party or prepare comforting dishes that you can bring to your next gathering. We hope you are inspired by our recipes!

Pork is such an underrated meat. My mom made pork for us a lot growing up and she taught me how to cook it perfectly. Her pan-fried pork chops is one of my favorite easy meals on the planet. When cooked correctly, pork is one of the most tender, juiciest, most flavorful meats to enjoy.

Try out some new flavors of recipes in your Instant pot - from breakfast, to dessert and your favorite beverage that helps you get the most out of your time in the kitchen with minimal work. Enjoy learning what your Instant Pot is capable of making and enjoy quick and easy recipes on the table for homemade meals!

I'm madly in love with all things food, obviously, but there are foods that make me extra excited. Fall-off-the-bone ribs slathered in delicious barbecue sauce make me swoon. Bring on the sticky fingers! All winter I was excited to attempt making ribs in my Instant Pot because, well, why not?

I know I rave about food all the time because I love food and food is my job, but I have raving tiers. These Instant Pot BBQ Pulled Pork Sandwiches fall WELL within the first tier, which is the space of true food love. After the first bite, I knew I’d be making this recipe again and again.

I love deconstructing food. Turning it inside out. Transforming it into something that is different, yet the same. In the case of the delicious egg roll, I much prefer ditching the carbs and enjoying it as a healthy main dish or salad. Egg Roll in a Bowl can be easily made to comply with..

How's your week going, friends? Mine has been a bit of a blur, with the snow, the unseasonably cold temps and topped with a touch more snow. What month is this, anyway? Typically by now I'm enjoying sunshine on the deck, so I took matters into my own hands yesterday..

While I was visiting my mom last week, I made sure to tap into a few of her talents since she is the World's Most Talented Human (official title). She taught me how to crochet, she introduced me to the most delicious steak I've ever tasted (OHMYGOSH it was incredible)..

The first dinner Dan ever made for me involved cranberries and chicken. I remember being impressed that not only was he making me dinner, but that he was using such an unconventional ingredient to go with the meat.

Here I go, making more pork. I had no idea there were so many delicious ways to season, cook and flavor pork. The Other White Meat has officially shown me its true versatility. It's been fun, delicious and satisfying exploring this meat.

You will want plentiful amounts of this delicious recipe!

I'm going to refer to the month of March as Pork Month from now on. I didn't plan it this way, but my husband and I have prepared much more pork than usual in the past few weeks. And every tender, juicy bite has been totally scrumptious! I have another pork recipe on my list that I plan to make soon. Mom's Pork Chops! My mother makes the best pork chops under the sun, and I cannot wait to share that splendor with you all. I mustn't get ahead of myself, though. Back to the delicious recipe at hand!

This is how my husband has been preparing pork for the past year or so. I swoon over this recipe. And I swoon over the fact that I have a husband who makes me delicious pork and mouth-watering mai tais.

Combine in a medium bowl:

6 oz. light beer

2 tablespoons brown sugar

3 tablespoons ketchup, with an extra squirt for good measure

Set aside.

Salt and pepper both sides of 3 pork chops. If you plan to make more than 3, double the sauce. You will want plentiful amounts of its deliciousness.

Coat a large skillet with cooking spray. Cook the pork chops for 3 minutes on each side over medium heat.

Pour the beer mixture over the pork chops and bring to a boil. Reduce the heat to medium-low heat and simmer, uncovered, for 10-15 minutes, or until a meat thermometer inserted into the center reads 160 degrees F.

Remove the pork chops from the skillet and cover them to keep warm. Continue to let the sauce simmer until it has reduced to 3/4 cup, about 5 minutes.

Pour the sauce over the pork chops and serve immediately! I love Pork Month! Add Crockpot Pork Loin to your must try pork recipes, you won't be disappointed!

Sweet & Tangy Pork

This is such a simple way to prepare pork chops, but one of my favorites. The sauce is DELICIOUS!

Combine the beer, brown sugar and ketchup in a medium bowl. Set aside.

Coat pork chops with salt and pepper. Coat a large skillet with cooking spray. Cook the pork chops for 3 minutes on each side over medium heat. Pour the beer mixture over the pork chops and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 10-15 minutes, or until a meat thermometer inserted into the center reads 160 degress F.

Remove pork chops from skillet and cover to keep warm. Let the sauce simmer until it has reduced to 3/4 cup, about 5 minutes. Pour sauce over the pork and serve immediately.

Pairing a Pork Loin with a delicious sauce is important and this Orange-Herb Sauce keeps the meat from becoming bland. You’ll enjoy how easily it puts together and how rich it makes the meal! The sweet citrus aroma in the kitchen will remind you to make this meal again.

Oops, I’ve cooked pork two weeks in a row for my family. Isn't pork delicious, though? My mother prepared it a lot growing up. She really only prepared it one way, but that one way was fabulous. As with everything she makes, I am constantly striving to achieve the flavor that she achieves. In the past month, my husband and I have prepared a lot of pork and I feel confident saying that we have gotten close to Mom's level of pork deliciousness.

This recipe is insanely delicious. The reduction sauce that swims around the tender, flavorful pork makes me cry tears of happiness.

First, you will want to marinate a 1 1/2-pound pork loin. The recipe suggests a marination time of 1 hour, but I let mine sit overnight.

In a shallow dish, combine:

2 tablespoons olive oil

2 cloves garlic, coarsely chopped

Add the pork loin and coat with the oil-garlic mixture. Place in the refrigerator and flip the pork periodically.

Once the pork has had some time to soak in its bath of olive oil and garlic, preheat your oven to 400 degrees F and set a rack in the upper third part of the oven.

In a medium ovenproof skillet, heat 1 tablespoon of olive oil. Season the pork with salt and pepper and add it to the skillet, fat side down. Cook over moderately high heat until it is richly browned, about 4 minutes. Brown the pork on the remaining sides, and then turn it fat side up.

If I don’t have fresh herbs, can I make due with dry spices?

This reduction really does extract so much fresh flavor from your herb sprigs. But yes, in a pinch, dry herbs will due. Dry herbs tend to have a concentrated flavor so you won’t trade the measurements equally. Use only about a third of the spice called for when adding dry spices.

What is the difference between a pork loin and pork tenderloin?

Pork Loin is a flat, tender piece of meat that is sold both bone-in and boneless. It is generally rectangular and wide in cut. You can buy a pork loin as a whole roast. Pork tenderloin tends to be long, round and thin.

If I want to cook the pork in a crockpot, how long would I let it cook?

You want the internal temperature to reach 145F so after you brown the pork, you can place it in your crock pot and set it to low. Cook it for 6-8 hours, checking it frequently after 6.

Add to the skillet:

1 cup fresh orange juice

1/2 cup chicken stock

1/2 cup dry white wine

5 black peppercorns

1 rosemary sprig

1 oregano sprig

1 parsley sprig

Once the mixture has reached boiling, transfer the skillet to the preheated oven and roast the pork for about 35 minutes or until a meat thermometer inserted into the center registers at 145 degrees F.

Transfer the pork to a carving board. Carve it into 1/2-inch slices, but you might want to wait to do this until the sauce is nearly done cooking. Do as I say, not as I do.

Strain the liquid from the skillet into a saucepan.

Allow the sauce to boil and reduce to 1/2 cup. This takes about 15 minutes. Season with salt and pepper and stir in 2 tablespoons of chopped parsley.

What? You don't see chopped parsley in my reduction sauce? Well, this is because there is no parsley in my reduction sauce. This was the point in my day where chaos reigned our home. Sammy was screaming for more food, as always. Elijah's potty watch had gone off. I knew I needed to take photos quickly, before the sauce got too thick. My husband's phone rang. AAAGhsdkghhghh! So. I forgot to add the parsley. It sat in a sad pile on the cutting board, and I didn't see it until we were sitting down at the table. Please forgive me.

And then drizzle your sauce over the slices of pork that adorn your plates.

Did I mention how delicious this reduction sauce is? If I could take a bath in it, I would be one happy girl.

Roasted Pork Loin with Orange-Herb Sauce

This is possibly the most delicious sauce I have EVER made. (source: Food & Wine Annual Cookbook 2010)

In a large bowl, combine 2 tablespoons of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour. Set a rack in the upper third of the oven and preheat the oven to 400 degrees F. In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.

Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until an instant-read thermometer inserted in the center registers 145 degrees F. Transfer the pork to a carving board.

Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season with salt and pepper; stir in teh chopped parsley. Carve the pork and serve with the sauce.

In a large skillet, cook 3 thick slices of applewood-smoked bacon, cut into 1/2-inch pieces, until browned. Pour off the fat. Add 2 tablespoons of butter to the skillet along with the sliced cabbage.

Cover and cook, stirring occasionally, until the cabbage is tender, about 7 minutes.

Add:

1 Granny Smith apple, peeled, cored and cut into 1/2-inch pieces

1 teaspoon white vinegar

Cover and cook until the apple is tender, about 5 minutes.

Stir in:

1 tablespoon Dijon mustard

3/4 cup heavy whipping cream

Simmer uncovered until the cream has thickened, about 3 minutes. Season with salt and pepper and cover to keep warm.

Preheat your oven to 325 degrees F. In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Remove the pork chops from the marinade, discarding the thyme and garlic. Season the chops with salt and pepper and add to the skillet. Cook over moderately high heat until they are richly browned, about 3 minutes per side.

Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center. Transfer the pork chops to plates and serve with the cabbage.

Enjoy!

Pan-roasted Pork Chops with Creamy Cabbage & Apples

What's not to love about this recipe! It's sure to make you say yummmm in every bite!

In a large, shallow dish, combine ¼ cup of the olive oil with the thyme sprigs and garlic. Add the pork chops and turn to coat with the marinade. Refrigerate overnight.

In a large skillet, cook the bacon over moderate heat, stirring a few times, until browned, about 4 minutes; pour off the fat. Add the butter and cabbage to the skillet, cover and cook, stirring occasionally, until the cabbage is tender, about 7 minutes. Add the apple and vinegar, cover and cook, stirring occasionally, until the apple is tender, about 5 minutes. Stir in the mustard and cream and simmer uncovered until the cream has thickened, about 3 minutes. Season with salt and pepper, cover and keep warm.

Preheat oven to 325 degrees F. In a large ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Remove the pork chops from the marinade; discard the thyme sprigs and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over moderately high heat until they are richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 12 minutes, turning once halfway through, until just pink in the center. Transfer the pork chops to plates and serve with the cabbage.